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Bertani Amarone Della Valpolicella Classico 2006

Bottle Size: 750ml Item #: 90575
This item is not currently available for purchase.

Bertani Amarone Della Valpolicella Classico 2006 750ml

Bertani Amarone Della Valpolicella Classico

Intense red color with garnet hues. stand out the nose typical notes of plum, cherry and morello which follows a great variety of tones: dried fruits, tea leaf, licorice and spices. Opens in mouth all the red berries that are repeated for length, softened by notes of vanilla on a soft cloth and thick, perfectly balanced with acidity and tannic notes.

The harvest takes place from the second week September with manual harvesting. The vineyards are dedicated exclusively to the production of grapes suitable for drying. After a careful selection of the grapes, the grapes are transported in the fruit withering and lying in a single layer on racks. In about 120 days of permanence in the fruit, during which all the operations are performed daily and manually, is un'appassimento that gives the grapes a thickness and a great variety organoleptic, in addition to the concentration of sugar content reaches 24-25 ° Babo. at the take place mid-January de-stemming and crushing of the grapes. After a maceration at 4-5 ° C, it starts to a phase of slow fermentation, which lasts about 50 days and reaches approximately 18 ° C. This method leads to the obtainment of high content of higher alcohols and glycerin that increase the importance and elegance of perfumes.

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This product is not currently available for purchase.
Bertani Bertani Amarone Della Valpolicella Classico 2006
BOTTLE SIZE: 750ml
Intense red color with garnet hues. stand out the nose typical notes of plum, cherry and morello which follows a great variety of tones: dried fruits, tea leaf, licorice and spices. Opens in mouth all the red berries that are repeated for length, softened by notes of vanilla on a soft cloth and thick, perfectly balanced with acidity and tannic notes.
 

Notes on the Bertani Amarone Della Valpolicella Classico 750ML 2006

Technical Notes The harvest takes place from the second week September with manual harvesting. The vineyards are dedicated exclusively to the production of grapes suitable for drying. After a careful selection of the grapes, the grapes are transported in the fruit withering and lying in a single layer on racks. In about 120 days of permanence in the fruit, during which all the operations are performed daily and manually, is un'appassimento that gives the grapes a thickness and a great variety organoleptic, in addition to the concentration of sugar content reaches 24-25 ° Babo. at the take place mid-January de-stemming and crushing of the grapes. After a maceration at 4-5 ° C, it starts to a phase of slow fermentation, which lasts about 50 days and reaches approximately 18 ° C. This method leads to the obtainment of high content of higher alcohols and glycerin that increase the importance and elegance of perfumes.